2 ripe bananas, mashed
1 cup (110g) spelt flour
1 tsp. baking powder
1⁄2 tsp. baking soda
1 tsp. lemon juice
180ml almond milk
3⁄4 cup (150g) strawberries, sliced
dash of oil for the pan
4 tbsp. coconut yogurt
4 tbsp. maple syrup
Mash the bananas with a fork and combine them with the flour, baking powder, baking soda, and lemon juice.
Slowly add in almond milk until you get a thick batter.
Fold in the sliced strawberries, leaving some for garnish.
Heat some of the oil in a non-stick pan over medium heat, not too hot as then the pancakes will burn.
Spoon a little less than 1⁄4 cup of the batter into the pan (this will make around 8 pancakes).
Cook the pancakes for about 3 minutes on one side, then when bubbles start to appear flip and cook for another minute.
Serve the pancakes with a tablespoon of coconut yogurt and maple syrup, and garnish with remaining strawberries.
Nutrition per serving (2 pancakes):